1/10/2014

spiced quinoa with apples & dates

Happy Friday! Hope you are having a wonderful week. Yesterday was my first day back teaching yoga and it felt so good. I am thrilled to share a breakfast recipe I created last fall for the West Elm blog, Front & Main!

This is the third in our healthy breakfast series using these adorable bowls. I stepped outside the box with this meal and it’s the perfect combination of savory and sweet. The turmeric adds a beautiful color and tons of anti inflammatory health benefits. We’ve been eating this healing spice for months and I have seen a shift in my skin, it is much clearer.

Spiced Quinoa with Apples & Dates

serves 2

Ingredients //

2 c. + 2 tbsp. water

1 c. quiona, rinsed well

3/4 tsp. cardamom

Pinch of nutmeg

1/4 tsp. sea salt

4 dates, chopped into small pieces

1 medium apple, diced and divided into 2 bowls

1/4 tsp. turmeric

Method //

1. Bring the water to a boil in a medium size pot. Add the quinoa, cardamom, and salt. Cover and reduce heat to low. Cook for 15 minutes until much of the water is absorbed. This cooking method will give you a porridge-like consistency.

2. Stir in the dates and half of the apples. Continue cooking, covered, for another 5 minutes or until all of the water is gone. Turn off heat. Mix the turmeric in well and let stand a few minutes before serving.

3. Scoop into bowls and top with a small handful of diced apples. Serve warm.

The cooked quinoa will keep for 3 days in an airtight container in the fridge. Reheat on low with a bit of water to keep it from sticking to the pot.